It's time of holidays and everybody is baking some goodies. We had series of potlucks during last weekend. I was also thinking to bake something appropriate for Christmas. But then G wanted to eat something different in dessert or sweet. So I decided to try this tropical cheesecake, though it is not summer. Any kind of cheesecake is my favourite. Hope you all start your new year with this dessert!!
250 gm crushed coconut biscuits
4 tbsp unsalted butter
12 oz fat free cream cheese
1 cup reduced fat cottage cheese
one and half cup coconut cream
1 cup whipping cream
1/2 to 3/4 cup sugar
1 can crushed pineapple
2 tsp gelatin
1/4 cup passion fruit concentrated juice/any other fruit juice
Bring the butter at room temperature. Take one bowl and add coconut biscuit powder. Add butter in it. Mix it with your hand, till resembles to bread crumbs. Line the base of serving dish evenly and smoothly with biscuit mixture. Put in the refrigerator to set.
Hung the cottage cheese in cheese cloth/muslin cloth for 2-3 hours. Take one big mixing bowl. Add cream cheese,whipping cream,hung cottage cheese,coconut cream and mix well. Then add sugar in the mixture. Beat it well till it becomes smooth mixture. You can mix everything with electric hand mixer also.
Remove the excess water from crushed pineapple. Make sure there is not any water in the pineapple. Add pineapple in the cream cheese mixture.
Take one small bowl and pour fruit juice in it. Heat it 30 to 60 sec in microwave. Add gelatin in juice and stir it till it dissolves fully in it.
Add gelatin in the cream cheese mixture. Again mix everything well. Pour this filling mixture on the set base. Let it set in the refrigerator over night or at least 4-5 hours.
Serve cold by cutting into triangle pieces. Garnish with coconut flakes, sliced kiwis or any other fruit you like.
To cut the cake easily, run the hot water over the knife. Repeat the procedure before cutting every slice.